Catering Chef

Rusell Morin's Catering & Events is a 100+ year old family owned and operated company. Our full service events range from a company picnic to the Newport Preservation Society Gala. We also cater "mega" events like Volvo Ocean Race, Jazz and Folk Fest, Newport Flower Show, Newport Food & Wine, and International Tennis Hall of Fame Championships. These events involve running restaurants, concessions, catered event,s feeding the entertainers or players, and supporting all facets of the event. We have a strong commitment to providing a friendly open work place. Our organizational structure goes deeper than a chart. We are a sales-driven company with our customer at the top of the chart. Everyone else in the company must support the sale. Job Description Job Purpose: To oversee the off site kitchen of an event, produce and present the guests dinner, perfect and on time. The essential requirements of the job for the position of Banquet Chef include the following: Attendance – must be able to maintain a regular and reliable attendance record. Normal work hours – Must be able to work under the supervision of Morin's during normal work hours. Overtime – Must be able to work overtime when needed including emergency overtime and during busy times of the year. Holiday work – Must be available to work holidays when needed. Physical standards – Must meet the minimum physical standards as set by Morin's. Physical standards include ability to lift 50 pounds, carry 25 pounds, and stand for 6-8 hours in a day. Driver's license – Must maintain a current valid automobile driver's license if required as part of the job. Driving record – Must maintain a good driving record if required to drive as part of the job. Familiarize yourself with your event. Read your proposal to understand what your event requires and what the guest wants. Some events are simple and straightforward while others are very complicated. Make sure your banquet event order matches up with the proposal. As you read through your event paperwork and something is not clear make sure you ask about it and get an answer before you leave. Setup all food you need to serve your event. Using the banquet event order, the chef will put their food in cambros for the event paying attention to garnishes for each course. Take the time to understand what your event entails. Some seasonings may not get on the event order; think thru what items you will need to prepare all the food. If you aren't sure how to prepare or hold an item make sure you get an answer from a chef or other Morin's kitchen personnel. Your training should prepare you for all circumstances but we are always doing different entrees. Many events will include recipes and pictures. Please check to make sure this information is available to you. Prepare your food for departure. Make sure all food is secure and in a sanitary condition. Triple check your food to make sure you have everything. Place it on the truck in a safe manner. Check with your catering manager to make sure you have the proper pans to cook with and adequate ovens, stoves and propane tanks to prepare the dinner in a timely manner. Before you leave the building you will need to be checked out by dispatch. Dispatch will visually verify that you have all of your food per operating procedure. Setup your on-site kitchen for optimal use. Setup stoves and ovens to make sure they work and won't blow a fuse. Place fire extinguishers by the equipment that requires them. Organize your food by use. Double check that you have everything you need. Create a timeline to prep hors d'oeuvres, salad, dinner and dessert. Confirm this timeline with the catering manager and event manager. Keep the kitchen area organized. Cook your food and oversee all kitchen prep. You must not only prepare the main course but also oversee the hors d'oeuvre prep, salad prep, dessert prep and possibly a late night snack. Make sure the other staff is following your directions with all the courses and they are not falling behind. Follow up with the catering manager to make sure the timing isn't changing. Help with service of the dinner. Based on the needs of the catering manager, work the serving line to facilitate the dinner service. Setup a sample salad, dinner and dessert plate so that the staff knows your expectations. The banquet chef should not be involved in salad service unless there is another chef with you that can carry on the cooking of the entrée course. Secure your kitchen before leaving. Wipe down equipment and organize your kitchen in preparation for your departure. Make sure all the food is secure and in position to be saved for reuse if sanitary. Go over the leftovers with the catering manager so that the food can be accounted for. Make sure late nights snacks or passed desserts can be produced with the remaining staff. If there isn't enough talent to produce these final courses, you will stay to make this happen. Qualifications Required Certifications TIPS or ServSafe Food Handling Certificate TIPS or ServSafe Alcohol Certificate Required experience: Previous cooking experience required: 2 year Additional Information Our Core Values We are motivated to be the best. We conduct ourselves professionally with a positive attitude. #J-18808-Ljbffr Direct Staffing Inc